Has anyone made a whole roasted chicken in the Fluted Pan before? I remember hearing about it before I became a consultant where you put the whole chicken on top of the center (put the chicken cavity over it) and place vegetables on the bottom. The juices from the chicken fall down and season the vegetables. Has anyone tried this and can offer some advice? Should I cover it for a portion of the time? I would imagine I would need to cook it for about an hour, keeping it covered with foil most of that time. Should I baste it? Please share how you cook whole chickens in the oven. Thank you!